Zabaione Recipe

Prepare a double boiler

Choose a stainless-steel or heatproof glass bowl that nests securely over a saucepan without touching the simmering water. Fill the saucepan with about 2.5 cm (1 inch) of water. Bring the water to a gentle simmer, not a rolling boil — you want steam and gentle heat.

Whisk yolks and sugar

Place the 6 egg yolks and 6 tablespoons granulated sugar in the heatproof bowl. Add a pinch of salt. Using a whisk (or an electric hand mixer on low), whisk the yolks and sugar together until smooth, pale and slightly thickened, about 1–2 minutes.

Cook over gentle heat

Set the bowl over the simmering water. Make sure the bowl base does not touch the water. Whisk continuously and vigorously in a figure-eight motion to incorporate air and prevent scrambling. After about 1 minute, slowly drizzle in the 120 ml Marsala wine in a thin, steady stream while continuing to whisk. Keep whisking constantly.

Reach ribbon stage

Continue whisking over the simmer for 6–10 minutes. The mixture will become thicker, glossy and will form a thick ribbon when the whisk is lifted. It should register around 65–70°C (150–160°F) if using a probe — it will be safe and very frothy. The texture should be light, aerated and tripled slightly in volume.

Finish and flavor

Remove the bowl from the saucepan and continue whisking for 30 seconds to 1 minute off heat to stabilize the foam. Stir in 1 teaspoon vanilla extract if using. Taste and adjust sweetness or alcohol (if too boozy, whisk a bit longer off heat) and add a little extra sugar (½ tbs) only if needed.

Serve warm or chilled

Serve immediately while warm and foamy in individual glasses or ramekins. Alternatively, cool to room temperature then chill covered for up to 2 hours — the foam will relax but remain creamy. If chilled, give a quick gentle whisk before serving to re-incorporate any separated cream.

If using fresh berries, rinse and pat dry. Slice large berries. Spoon berries into serving dishes or arrange on the side.

Place ladyfingers or toasted brioche on plates. Spoon warm zabaione over the berries or drizzle over the toasted bread. Finish with a light sprinkle of grated lemon or orange zest for brightness.

Garnish and serve immediately. Leftover zabaione can be kept chilled for up to 24 hours but is best on the day made.